ingredients

 

2 4 6 8 Servings

• 250 grams minced beef

• 2 pitta breads

• 1 large potato

• 1 carrot

• 1 shallot onion

• 8 cherry tomatoes

• 100 grams green peas

• 0.5 bunch fresh flat parsley

• 1 tablespoon curry paste

• 1 teaspoon cumin seeds

• 1 tablespoon groundnut oil

implements

 

for cooking 2 servings

• deep pan / wok

instructions

 

1. Peel and dice the large potato and the carrot.

2. Slice the shallot.

3. In the deep pan heat up 1 tablespoon of ground nut oil and saut the potatoes, carrot and shallot for 3 minutes until they soften.

4. Add 250g of minced beef and cook for another 2-3 minutes until the meat turn brown.

5. In the meantime cut 8 cherry tomatoes in half.

6. Return to the pan and add:

-  8 cherry tomatoes
- 100g of green peas
-  1 tablespoon of curry paste 
-  1 teaspoon of cumin seeds

7. Season and continue to cook for another 5 minutes until the tomatoes start blistering.

8. While you are waiting, place the pitta bread in the toaster and toast to your liking.

9. Chop the parsley and add it to the pan as soon as you are ready. Sir it in and cook until the 5 minutes are up.

To serve - Slit open the pitta bread, arrange in the middle of the plate and spoon the beef on top.